As I noted earlier, when it comes to cooking of any kind, less is often more, and this recipe is a testament to that philosophy. The combination of rose water and olive oil here results in the perfect little cookie. Accompany with freshly made coffee for the ultimate pairing.
In a stand mixer fitted with the whisk attachment, beat together the egg and sugar on medium speed for 1 minute. Add the cinnamon, oil,
Use wet hands to divide the dough into 2 equal portions. Place the portions on the prepared baking sheet, spacing them about
Bake until the logs are golden, about 25 minutes. Let cool completely on the pan on a wire rack. Be patient! Reduce the oven temperature to 300°F (150°C). Use a wide spatula to peel off the parchment paper. Transfer the biscotti to a cutting board and use a sharp serrated knife to cut the logs crosswise into slices about
© 2015 All rights reserved. Published by Weldon Owen.